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Yoon SH, Lee S, Lee SY, Moon B. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food Sci Biotechnol 2024; 33:211-218. [PMID: 38186610 PMCID: PMC10766930 DOI: 10.1007/s10068-023-01328-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/24/2023] [Accepted: 04/26/2023] [Indexed: 01/09/2024] Open
Abstract
Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01328-8.
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Affiliation(s)
- So Hee Yoon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - Sanghyeon Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do 17546 Republic of Korea
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van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C. The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. Foods 2023; 12:foods12101938. [PMID: 37238757 DOI: 10.3390/foods12101938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023] Open
Abstract
Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids-mostly acetic acid. In this study, the effect of including a Pichia kluyveri starter culture in a kombucha fermentation was investigated. P. kluyveri additions led to a quicker accumulation of acetic acid along with the production of several acetate esters including isoamyl acetate and 2-phenethyl acetate. A subsequent tasting also noted a significant increase in the fruitiness of the kombucha. The significant contribution to the aroma content shows the promise of this yeast in future microbial formulations for kombucha fermentations.
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia
| | - Julia Binder
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Marie Ludszuweit
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestraße 13, 13353 Berlin, Germany
| | - Sarah Köhler
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestraße 13, 13353 Berlin, Germany
| | - Silvia Brezina
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Heike Semmler
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Martin Senz
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestraße 13, 13353 Berlin, Germany
| | - Christian von Wallbrunn
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia
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Cai T, Shi P, Zhang S, Xiang W, Liu J, Lin Z, Tang J. Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles. Foods 2023; 12:foods12081593. [PMID: 37107388 PMCID: PMC10137390 DOI: 10.3390/foods12081593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/18/2023] [Accepted: 04/08/2023] [Indexed: 04/29/2023] Open
Abstract
Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism of PEO in pellicle formation microorganisms, and it is still unclear whether it can inhibit pellicle formation and affect its volatile compounds in Sichuan pickles. The current study showed that PEO can inhibit pellicle formation during fermentation of Sichuan pickles as it had significant antifungal activity against the pellicle formation microorganisms Candida tropicalis SH1 and Pichia kluyveri SH2. The minimum inhibitory concentration (MIC) of PEO against C. tropicalis SH1 and P. kluyveri SH2 was determined to be 0.4 μL/mL, and the minimum fungicidal concentrations (MFCs) were 1.6 μL/mL and 0.8 μL/mL, respectively. The antifungal mechanism was activated as a result of damage to the cell membrane, an increase in the cell permeability, a decrease in the mitochondrial membrane potential, and the inhibition of ATPase activity. Meanwhile, the addition of PEO to Sichuan pickles can enrich the profiles of volatile compounds during fermentation, including limonene, myrcene, 1,8-cineole, linalool, perilla ketone, heptanal, hexanal, α-thujone and β-terpineol and thus improve the overall sensory acceptability. These results indicated that PEO has the potential to be used as a novel food preservative to control pellicle formation in fermented vegetables.
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Affiliation(s)
- Ting Cai
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
| | - Pei Shi
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shan Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
| | - Junyu Liu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zixi Lin
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
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Lai YT, Hou CY, Lin SP, Lo YC, Chen CH, Hsieh CW, Lin HW, Cheng KC. Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine. J Food Sci 2023; 88:1114-1127. [PMID: 36660881 DOI: 10.1111/1750-3841.16468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/12/2022] [Accepted: 12/29/2022] [Indexed: 01/21/2023]
Abstract
Despite many non-Saccharomyces yeasts being considered spoilage microorganisms, they can increase aroma and flavor diversity in alcoholic beverages. The purpose of this study was to investigate nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho wine fermentation, followed by an instrumental analysis and sensory evaluation. The winemaking process was carried out using Saccharomyces cerevisiae Gr112, Hanseniaspora uvarum Pi235, and Pichia kluyveri Pe114. Multiple inoculation strategies were explored. In instrumental analysis results, mixed culture could promote the formation of esters (5.9-folds) and glycerol (1.3-folds) and reduce the content of ethanol (-0.5% [v/v]) in wine. The sensory analysis results suggested that the three yeast strains sequential inoculation treatment was associated with the aroma attributes "floral," "red fruity," and "tropical fruity." Co-cultivation contributed to an increase in complexity and aromatic intensity, with the three-strain inoculation treatment presenting a more distinctive appearance. PRACTICAL APPLICATION: The inoculation of S. cerevisiae improved the accumulation of volatile acids and esters by inhibiting the growth of non-Saccharomyces yeast strains. Inoculation of H. uvarum and P. kluyveri would effectively solve the defect of excessive content of higher alcohols in wines produced by S. cerevisiae. The suitable inoculation strategy between non-Saccharomyces yeasts could improve the overall quality of Kyoho wine whose starter might be widely used in fermentation industry.
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Affiliation(s)
- Yen-Tso Lai
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Yi-Chen Lo
- Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan
| | - Chien-Hao Chen
- Department of Food and Beverage Management, National Kaohsiung University of Hospitality and Tourism, Taipei, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.,Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan.,Department of Optometry, Asia University, Taichung, Taiwan.,Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
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Ren XM, Yang YS, Guo RX, Wang HR, Qi XW, Cao S, Lai YN, Zhang GJ, Niu C. Yeast mediates the interspecific interaction between introduced Bactrocera dorsalis and indigenous Bactrocera minax. Pest Manag Sci 2023; 79:428-436. [PMID: 36177948 DOI: 10.1002/ps.7211] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 09/06/2022] [Accepted: 09/30/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Host plant-microbe associations mediate interspecific interactions amongst herbivorous insects. However, this theory has rarely been ecologically verified in tephritid fruit flies. Research on this subject can not only help predict tephritid species invasion and occurrence patterns, but also develop potential novel lures for the control of the tephritid fruit fly pests. Recently, we observed mixed infestation of Bactrocera minax and Bactrocera dorsalis larvae in citrus orchards, which prompted us to explore the underlying mechanism. RESULTS Following oviposition by B. minax, the yeast Pichia kluyveri translocated to and proliferated inside the citrus fruit. The level of d-limonene released from citrus fruits containing P. kluyveri was 27 times higher than that released from healthy fruits. Mature B. dorsalis females were attracted to d-limonene and oviposited into fruits previously infested by B. minax. Furthermore, the interspecific interaction between B. dorsalis and B. minax within the same fruit significantly decreased the number of surviving larvae and pupal weight in B. dorsalis, but its effect on B. minax was weaker. CONCLUSION In the studied interspecific interaction, B. minax occupies the dominant position, implying ecological significance for this species in terms of consolidating its own niche and inhibiting the invasion of exotic species. To our best knowledge, this is the first report from both ecological and physiological perspectives on a symbiotic yeast mediating the interaction between B. minax and B. dorsalis through altering fruit volatiles. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xue-Ming Ren
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Yi-Shi Yang
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Ru-Xin Guo
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Hao-Ran Wang
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Xue-Wei Qi
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Shuai Cao
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Yan-Nan Lai
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Gui-Jian Zhang
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
| | - Changying Niu
- Hubei Key Laboratory of Insect Resource Application and Sustainable Pest Control, College of Plant Science & Technology, Huazhong Agricultural University, Wuhan, China
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Mendoza Salazar MM, Martínez Álvarez OL, Ardila Castañeda MP, Lizarazo Medina PX. Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum. Food Microbiol 2022; 101:103896. [PMID: 34579856 DOI: 10.1016/j.fm.2021.103896] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/11/2021] [Accepted: 09/01/2021] [Indexed: 01/21/2023]
Abstract
Cocoa fermentation is the key and most relevant process in the synthesis of aroma and flavor precursor molecules in dry beans or raw material for producing chocolate. Because this process occurs in an uncontrolled manner, the chemical and sensory quality of beans can vary and be negatively affected. One of the strategies for the standardization and improvement of the sensory quality of chocolate is the introduction of microbial starter cultures. Among these, yeasts involved in fermentation have been studied because of their pectinolytic and metabolic potential in the production of volatile compounds. This study was aimed at isolating and characterizing, both sensory and chemically, yeasts involved in cocoa fermentation that could be used as starter cultures from two agro-ecological regions for the cultivation of cocoa in Colombia. The microbiological analyses identified 22 species represented mostly by Saccharomyces cerevisiae, Wickerhamomyces anomalus and Pichia sp. The preliminary sensory analysis of eight of these species showed that Hanseniaspora thailandica and Pichia kluyveri presented sensory profiles characterized by high intensity levels of fruity notes, which could be ascribed to the production of ethyl acetate, isoamyl acetate, and 2-phenylethyl acetate.
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Liu Y, Lu Y, Liu SQ. The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts. Curr Res Food Sci 2021; 4:489-498. [PMID: 34382007 PMCID: PMC8332367 DOI: 10.1016/j.crfs.2021.07.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/14/2021] [Accepted: 07/14/2021] [Indexed: 10/26/2022] Open
Abstract
This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolysates fermented with single-cultures of two non-Saccharomyces wine yeasts, Torulaspora delbrueckii and Pichia kluyveri. The added YE improved the growth of both T. delbrueckii and P. kluyveri, especially P. kluyveri, resulting in higher ethanol production (1.98 % vs 1.47 %, v/v) by the latter yeast. In addition, the added YE did not impact on most of the alkaloids production regardless of yeast type, while significantly decreasing the contents of chlorogenic, and caffeic acids in SCG hydrolysates fermented with P. kluyveri. Furthermore, more odor-active compounds such as acetate esters and 2-phenylethyl alcohol were produced when YE was added, and P. kluyveri generated significantly higher amounts of esters compared to that of T. delbrueckii. Moreover, YE addition showed a more noticeable effect on the fermentation performance of P. kluyveri relative to that of T. delbrueckii. These findings indicated the potential of SCG hydrolysates fermented with evaluated non-Saccharomyces yeasts and may expand the applications on utilizing SCG to develop new value-added alcoholic products.
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Affiliation(s)
- Yunjiao Liu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
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da Silva BL, Pereira PV, Bertoli LD, Silveira DL, Batista NN, Pinheiro PF, de Souza Carneiro J, Schwan RF, de Assis Silva S, Coelho JM, Bernardes PC. Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics. Food Microbiol 2021; 98:103786. [PMID: 33875214 DOI: 10.1016/j.fm.2021.103786] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 10/21/2022]
Abstract
This work aimed to evaluate Coffea canephora's microbiological, chemical, and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approximately 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, separately. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, respectively. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.
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Affiliation(s)
- Bruna Lessa da Silva
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | | | - Larissa Diirr Bertoli
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Daila Lima Silveira
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Nádia Nara Batista
- Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Patrícia Fontes Pinheiro
- Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Joel de Souza Carneiro
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | | | - Samuel de Assis Silva
- Department of Rural Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Jussara Moreira Coelho
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Patrícia Campos Bernardes
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil.
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Vicente J, Calderón F, Santos A, Marquina D, Benito S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. Int J Mol Sci 2021; 22:ijms22031196. [PMID: 33530422 PMCID: PMC7866185 DOI: 10.3390/ijms22031196] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/14/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023] Open
Abstract
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363710 or +34-913363984
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Méndez-Zamora A, Gutiérrez-Avendaño DO, Arellano-Plaza M, De la Torre González FJ, Barrera-Martínez I, Gschaedler Mathis A, Casas-Godoy L. The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation. FEMS Yeast Res 2020; 20:6034014. [PMID: 33316048 DOI: 10.1093/femsyr/foaa067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 12/10/2020] [Indexed: 11/13/2022] Open
Abstract
Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20°C, 25°C and 30°C). Increased ester production was observed at 250 rpm. Greatest effect in alcohols and ester production was found with A. tequilana, identifying PK1 as higher alcohol producer, and PK8 as better ester producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, and finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles that are affected by factors including medium, agitation and temperature.
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Affiliation(s)
- Andrés Méndez-Zamora
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Daniel Oswaldo Gutiérrez-Avendaño
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Melchor Arellano-Plaza
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Francisco Javier De la Torre González
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Iliana Barrera-Martínez
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Anne Gschaedler Mathis
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Leticia Casas-Godoy
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
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Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. Int J Food Microbiol 2019; 318:108471. [PMID: 31841786 DOI: 10.1016/j.ijfoodmicro.2019.108471] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/08/2019] [Accepted: 12/05/2019] [Indexed: 01/19/2023]
Abstract
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation. Chemical composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed. The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and ethyl esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) analysis revealed that acetate esters contributed positively to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production.
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Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuwei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Hongmei Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an, China.
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12
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Mewa-Ngongang M, du Plessis HW, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP. The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production. Foods 2019; 8:foods8100454. [PMID: 31590435 PMCID: PMC6835701 DOI: 10.3390/foods8100454] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/23/2019] [Accepted: 09/24/2019] [Indexed: 11/25/2022] Open
Abstract
Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and Pichia kluyveri was assessed for antimicrobial activity against several yeasts (Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii) and fungi (Botrytis cinerea, Colletotrichum acutatum and Rhizopus stolonifer) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of C. pyralidae and P. kluyveri were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples). Volatile organic compounds (VOCs) from C. pyralidae and P. kluyveri deemed to have antimicrobial activity were identified by gas chromatography-mass spectrometry (GC-MS). A cell suspension of C. pyralidae and P. kluyveri showed growth inhibition activity against all spoilage microorganisms studied. Direct contact and extracellular VOCs were two of the mechanisms of inhibition. Twenty-five VOCs belonging to the categories of alcohols, organic acids and esters were identified as potential sources for the biocontrol activity observed in this study. This study reports, for the first time, the ability of C. pyralidae to inhibit fungal growth and also for P. kluyveri to show growth inhibition activity against spoilage organisms (n = 6) in a single study.
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Affiliation(s)
- Maxwell Mewa-Ngongang
- PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa; (H.W.d.P.); (B.S.C.); (U.F.H.); (N.P.J.)
- Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa; (S.K.O.N.); (L.M.)
- Correspondence: ; Tel.: +27-(0)-21-809-3442
| | - Heinrich W. du Plessis
- PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa; (H.W.d.P.); (B.S.C.); (U.F.H.); (N.P.J.)
| | - Seteno Karabo Obed Ntwampe
- Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa; (S.K.O.N.); (L.M.)
- Department of Chemical Engineering, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa
| | - Boredi Silas Chidi
- PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa; (H.W.d.P.); (B.S.C.); (U.F.H.); (N.P.J.)
- Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa; (S.K.O.N.); (L.M.)
| | - Ucrecia Faith Hutchinson
- PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa; (H.W.d.P.); (B.S.C.); (U.F.H.); (N.P.J.)
- Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa; (S.K.O.N.); (L.M.)
| | - Lukhanyo Mekuto
- Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa; (S.K.O.N.); (L.M.)
- Department of Chemical Engineering, University of Johannesburg, PO Box 17011, Johannesburg 2028, Gauteng, South Africa
| | - Neil Paul Jolly
- PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa; (H.W.d.P.); (B.S.C.); (U.F.H.); (N.P.J.)
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Tang JM, Jiménez-Padilla Y, Lachance MA, Sinclair BJ. Gut yeasts do not improve desiccation survival in Drosophila melanogaster. J Insect Physiol 2019; 117:103893. [PMID: 31170408 DOI: 10.1016/j.jinsphys.2019.103893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 05/22/2019] [Accepted: 06/01/2019] [Indexed: 06/09/2023]
Abstract
A healthy gut microbiota generally improves the performance of its insect host. Although the effects can be specific to the species composition of the microbial community, the role of gut microbiota in determining water balance has not been well explored. We used axenic and gnotobiotic (reared with a known microbiota) Drosophila melanogaster to test three hypotheses about the effects of gut yeasts on the water balance of adult flies: 1) that gut yeasts would improve desiccation survival in adult flies; 2) that larval yeasts would improve adult desiccation survival; 3) that the effects would be species-specific, such that yeasts closely associated with D. melanogaster in nature are more likely to be beneficial than those rarely found in association with D. melanogaster. We used Saccharomyces cerevisiae (often used in Drosophila cultures, but rarely associated with D. melanogaster in nature), Lachancea kluyveri (associated with some species of Drosophila, but not D. melanogaster), and Pichia kluyveri (associated with D. melanogaster in nature). Adult inoculation with yeasts had no effect on survival of desiccating conditions. Inoculation with P. kluyveri as larvae did not change desiccation survival in adults; however, rearing with L. kluyveri or S. cerevisiae reduced adult desiccation survival. We conclude that adult inoculation with gut yeasts has no impact on desiccation survival, but that rearing with yeasts can have either no or detrimental effect. The effects appear to be species-specific: P. kluyveri did not have a negative impact on desiccation tolerance, suggesting some level of co-adaptation with D. melanogaster. We note that S. cerevisiae may not be an appropriate species for studying the effects of gut yeasts on D. melanogaster.
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Affiliation(s)
- Joanne M Tang
- Department of Biology, University of Western Ontario, London, ON N6G 1L3, Canada
| | | | - Marc-André Lachance
- Department of Biology, University of Western Ontario, London, ON N6G 1L3, Canada
| | - Brent J Sinclair
- Department of Biology, University of Western Ontario, London, ON N6G 1L3, Canada.
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Mewa-Ngongang M, du Plessis HW, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP. Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds. Foods 2019; 8:E51. [PMID: 30717320 DOI: 10.3390/foods8020051] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 11/27/2018] [Accepted: 12/11/2018] [Indexed: 11/21/2022] Open
Abstract
Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopreservation compounds. Production kinetics, subsequent to optimization using response surface methodology (RSM) for biopreservation compounds production was studied for three yeasts using GPE broth as a fermentation medium. The results showed that the highest volumetric zone of inhibition (VZI) was 1.24 L contaminated solidified media (CSM) per mL biopreservation compounds used (BCU) when Candida pyralidae Y1117 was inoculated in a pH 3-diluted GPE broth (150 g L−1) incubated at 25 °C for 24 h. Similar conditions were applied for Pichia kluyveri Y1125 and P. kluyveri Y1164, albeit under slightly elongated fermentation periods (up to 28 h), prior to the attainment of a maximum VZI of only 0.72 and 0.76 L CSM mL−1 ACU, respectively. The potential biopreservation compounds produced were identified to be isoamyl acetate, isoamyl alcohol, 2-phenyl ethylacetate and 2-phenyl ethanol.
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Menezes AGT, Ramos CL, Dias DR, Schwan RF. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Res Int 2018; 111:187-97. [PMID: 30007675 DOI: 10.1016/j.foodres.2018.04.065] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/28/2018] [Accepted: 04/29/2018] [Indexed: 12/25/2022]
Abstract
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approximately 7 to 4, was observed. This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, respectively). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alcoholic beverage. Seventy volatile compounds were detected, including acids, alcohols, aldehydes, esters, ketones, and other compounds. Sensory analysis showed score of 5.93-4.57, respectively for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81.
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Lu Y, Voon MKW, Chua JY, Huang D, Lee PR, Liu SQ. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine. Appl Microbiol Biotechnol 2017; 101:7853-7863. [PMID: 28942463 DOI: 10.1007/s00253-017-8527-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 07/04/2017] [Accepted: 09/11/2017] [Indexed: 02/01/2023]
Abstract
This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th (T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Marilyn Kai Wen Voon
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Jian-Yong Chua
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Dejian Huang
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
| | - Pin-Rou Lee
- Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
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Crafack M, Mikkelsen MB, Saerens S, Knudsen M, Blennow A, Lowor S, Takrama J, Swiegers JH, Petersen GB, Heimdal H, Nielsen DS. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation. Int J Food Microbiol 2013; 167:103-16. [PMID: 23866910 DOI: 10.1016/j.ijfoodmicro.2013.06.024] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Revised: 06/17/2013] [Accepted: 06/19/2013] [Indexed: 01/07/2023]
Abstract
The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were collected at 12-24 hour intervals during 120 h of fermentation. Yeast isolates were grouped by (GTG)5-based rep-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene and the actin gene. Pulsed Field Gel Electrophoresis (PFGE) was conducted on isolates belonging to the species P. kluyveri and K. marxianus to verify strain level identity with the inoculated strains. Furthermore, Denaturing Gradient Gel Electrophoresis (DGGE) was performed to follow yeast and bacterial dynamics over time including the presence of the bacterial inoculum consisting of Lactobacillus fermentum and Acetobacter pasteurianus. Yeast cell counts peaked after 12 h of fermentation with the predominant species being identified as Hanseniaspora opuntiae and Hanseniaspora thailandica. P. kluyveri and K. marxianus were found to compose 9.3% and 13.5% of the yeast population, respectively, after 12 h of fermentation whilst PFGE showed that ~88% of all P. kluyveri isolates and 100% of all K. marxianus isolates were identical to the inoculated strains. Despite never being the dominant yeast species at any stage of fermentation, the un-conched chocolates produced from the two inoculated fermentations were judged by sensory analysis to differ in flavour profile compared to the spontaneously fermented control. This could indicate that yeasts have a greater impact on the sensory qualities of cocoa than previously assumed.
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Affiliation(s)
- Michael Crafack
- Department of Food Science, Section for Food Microbiology, University of Copenhagen, Denmark
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